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Sugar is made from sugar beet or sugar cane plants. In Australia, all sugar production comes from sugarcane grown in Queensland and northern New South Wales. The sugarcane is harvested between June and December, and then sent to a sugar mill where the juice is extracted, filtered, and heated to remove water and impurities. This process results in a dark brown liquid called molasses, which is used in Australia to produce ethanol and animal feed, as well as a substitute for maple syrup or to sweeten marinades and barbecue sauces. The raw sugar crystals are then dried and stored before being exported or sold to refineries for further processing to make them fit for human consumption.
| Characteristics | Values |
|---|---|
| Sugar Source | Sugarcane, Sugar beet |
| Sugar Production | 5.15 million tonnes |
| Sugar Export | 3.5 million tonnes |
| Leading Sugar Producer | Sugar Australia |
| Sugar Export Crop Rank | Second after wheat |
| Sugar Refining | Crystalline sugars, liquid sugars |
| Sugar Extraction | Sugar juice from sugar beet or sugarcane plants |
| Sugar Types | Caster sugar, demerara sugar |
| Sugar by-product | Molasses |
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What You'll Learn
Sugarcane and sugar beet plants
Sugar is derived from either sugarcane or sugar beet plants. Sugarcane is a tall perennial grass grown in tropical and subtropical regions such as Brazil, India, Thailand, and the southern United States. Sugar beets, on the other hand, are root vegetables cultivated in cooler climates like Europe, Russia, and parts of North America.
Sugar beets have a conical, white, fleshy root (a taproot) with a flat crown and a rosette of leaves. The plant consists of the root and its leaves, with sugar formed by photosynthesis in the leaves and stored in the root. The root contains about 75% water, around 20% sugar, and 5% pulp, with the exact sugar content varying between 12% and 21% depending on growing conditions and the cultivar. Sugar beets are grown commercially for sugar production, and they are also used as cattle feed in places like New Zealand and Australia.
Sugarcane and sugar beets have different growing requirements and are processed differently to extract their sugar. The raw material for cane sugar is the whole stem of the plant, while for beet sugar, it is the entire root. Sugarcane is often processed with bone char to create pure white crystals, whereas beet sugar does not require this step, making it a preferred option for vegans and vegetarians.
The refining process for both sugarcane and sugar beet results in identical products, with the sucrose completely extracted from the plant. The refined table sugar is pure, crystallized sucrose, chemically identical regardless of its plant source. This white sugar, also known as table sugar, is the most widely available sweetener and is used in food production and at home, in baking, and for sweetening drinks.
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Extraction and filtration
Sugar in Australia is primarily produced from sugarcane grown in Queensland and northern New South Wales. Sugar production begins with the extraction of sugar juice from sugarcane plants. The sugarcane is first cut down and sent to a sugar mill, where it is shredded and crushed to separate the sweet juice from the fibrous stalk, known as bagasse. The bagasse provides fuel for steam, heat, and electricity generation during the sugar production process.
The extracted juice is then filtered and heated to remove water and impurities. This process results in the separation of the sugar juice into two components: the dark brown liquid, known as molasses, and the sugar crystals. Australian molasses is used in various applications, including the production of ethanol and animal feed, as a substitute for maple syrup, and as a sweetener in marinades and barbecue sauces.
The sugar crystals undergo further processing to make them suitable for human consumption. They are melted and sterilised using UV light before being spun in drying centrifuges to remove any remaining moisture. This step ensures that the sugar crystals are dry and free-flowing, which prevents clumping and facilitates ease of measurement and use.
The refined sugar crystals are then ready for packaging and distribution. They can be sold directly or exported to refineries for further processing. The extraction and filtration processes are crucial steps in sugar production, ensuring the separation of the sweet juice from the sugarcane, the removal of impurities, and the transformation of the juice into the desired sugar crystals.
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Crystallisation
Sugar is made by first extracting sugar juice from sugar beet or sugar cane plants. In Australia, all sugar production comes from sugarcane grown in Queensland and northern New South Wales. The sugarcane is harvested between June and December and is then cut, shredded, and crushed to separate the sweet juice from the fibrous stalk, which is called bagasse. The juice is then filtered and heated to remove water and any impurities, resulting in a dark brown liquid called molasses.
The crystallisation process involves turning the molasses into sugar crystals. The liquid is heated and then allowed to cool slowly, causing the sugar to crystallise. The larger crystals that form are raw sugar crystals, while the remaining liquid is molasses. The raw sugar crystals are kept dry and stored, ready to be exported or sold to refineries.
To make white sugar, the raw sugar undergoes further processing. It is melted and sterilised using UV light before being spun in drying centrifuges to remove any remaining moisture. This process results in a white, refined sugar product.
Sugar Australia, the leading producer of sugar for the Australian food and beverage industry, offers a range of white sugars and specialty sugars in crystal form. Their Premium White Sugar product meets the standards set by organisations such as the National Soft Drink Association of the USA and the National Food Processors Association.
The crystallisation process can also be manipulated to create different types of sugar. For example, allowing liquid sugars and invert syrups to be exposed to cold temperatures for extended periods can lead to crystallisation. Additionally, varying the level of molasses present during the crystallisation process can result in different sugar varieties, such as white or brown sugar.
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Refinement
Sugar production in Australia is centred on the refinement of sugarcane, which is grown in Queensland and northern New South Wales. Sugar Australia, the country's leading producer of sugar for the food and beverage industry, supplies a range of liquid sugars, invert syrups, and flavour syrups based on cane sugar.
The refinement process begins with the extraction of sugar juice from the sugarcane plant. The pieces of cane are shredded and crushed to separate the sweet juice from the fibrous stalk, which is known as bagasse. The bagasse is then used as fuel to provide steam, heat, and electricity for the sugar mill's boiler, with the excess electricity exported to power regional households.
The extracted juice is then filtered and heated to remove water and impurities, resulting in a dark brown liquid called molasses. This liquid is further processed to create various types of sugar. Through adjustments in the cleaning, crystallisation, and drying processes, as well as varying levels of molasses, different sugar varieties can be produced.
One type of sugar produced in Australia is premium white sugar, which meets the standards of organisations such as the National Soft Drink Association of the USA and the National Food Processors Association. This sugar is manufactured to be virtually water-white and is used in carbonated beverages. Another type is manufacturers' liquid sugar, which has a slightly higher maximum level of microorganisms and is used in food products where colour is critical.
In addition to liquid sugars, Sugar Australia also produces a range of white sugars and specialty sugars in crystal form. These sugars undergo refinement processes to achieve the desired crystal size and colour. Overall, the refinement of sugar in Australia involves a combination of extraction, filtration, heating, and specialised processing to create a variety of sugar products for the food and beverage industry.
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Packaging and export
After raw sugar is milled, it is transported to a bulk sugar terminal and either exported or sent to a sugar refiner. Australia exports about 80% of its raw sugar overseas, making it the fourth-largest raw sugar exporter in the world. The country exports 3-4 million tonnes of sugar each year, valued at $1.5 billion to $2.5 billion. Indonesia, the Republic of Korea, and Japan imported 85% of Australia's raw sugar over the past 5 years. The US is a small sugar market for Australia, receiving less than 2% of exports. However, the average unit export price to the US is higher than in Australia's Asian markets.
Sugar Australia is a sugar refiner and marketer that produces a range of crystal sugars for the industrial and consumer markets. Their industrial crystal sugars include Manufacturers' White Sugar, Premium White Sugar, Graded White Sugar, Caster Sugar, Extra Coarse White Sugar, Brown and Dark Brown Sugar, Raw Sugar, and Icing Sugars. Their consumer crystal sugars include White Sugar, Caster Sugar, Brown and Dark Brown Sugar, Raw Sugar, Coffee Crystals, Demerara, and a variety of icing sugars. Sugar Australia also offers a full range of liquid sugars widely used in the industry.
Sugar Australia's Premium White Sugar is manufactured to meet the standards of the National Soft Drink Association of the USA, the National Canners Association of the USA, and the US National Food Processors Association. It is suitable for bottling aerated waters and canning low-acid foods where sugar with low levels of spoilage microorganisms is needed.
Sugar Australia's products are delivered in various bulk and packaged formats. The company also produces liquid sugars, invert syrups, and flavour syrups based on cane sugar.
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Frequently asked questions
White sugar is made from sugar beet or sugar cane plants.
Sugar juice is extracted from sugar cane or sugar beet plants. The juice is then filtered and heated to remove water and any impurities. The resulting dark brown liquid is called molasses. Raw sugar crystals are then dried, melted, sterilised, and spun in huge drying centrifuges before being packaged.
Sugar is produced in Queensland and northern New South Wales, where the hot and sunny climate with plenty of rainwater allows sugarcane to grow to over two metres tall.
Sugar Australia has been the leading producer of sugar for the Australian Food and Beverage industry since 1855.
